These flourless almond butter cookies are super addictive and easy to make. They are slightly crispy on the outside yet dense and chewy on the inside with the perfect hint of salt sprinkled on top!
In a medium bowl whisk together ingredients being careful to break up all lumps in the almond flour and coconut sugar. Set aside.
Using a standing mixer or hand beater and a medium bowl, cream together the almond butter, softened coconut oil, almond milk and vanilla extract until smooth. Scrape down sides of bowl with a spatula as needed.
Slowly mix in the dry ingredients a few spoons at a time until well incorporated. Cover bowl and refrigerate for 20-30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper. Using a medium cookie scoop or spoon, scoop approximately 1-tablespoon portions, roll into a ball and place onto cookie sheet 2-inches apart. With tines of a fork, lightly press each dough ball into a crisscross pattern until dough is roughly a ¼-inch in height. Sprinkle each cookie with a few flecks of flaked sea salt if using.
Bake for 10-12 minutes until cookies turn golden and edges begin to brown. Remove from oven and slide parchment paper onto counter to allow cookies to cool slightly before transferring to cooling rack. Allow cookies to cool completely.
Notes
Store in an airtight container in the fridge for 5-7 days.If making ahead, freeze dough for 4-6 weeks, allow to thaw in fridge, then continue from step 4 of instructions.